Tropical Grouper with Spicy Coconut Recipe
This Tropical Grouper with Spicy Coconut recipe is a vibrant and quick seafood dish that combines tender grouper fillets with a fragrant coconut milk sauce infused with garlic, ginger, and fresh chili. Ready in just 5 minutes of active cooking, this recipe offers a perfect balance of creamy, spicy, and tangy flavors that heal and invigorate your senses.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical/Seafood
- Diet: Low Fat
Ingredients
Scale
Fish
- 4 grouper fillets, skin removed, about 6 ounces each
Sauce
- 1 cup canned coconut milk, full-fat for richness
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 fresh red chili, thinly sliced (remove seeds for less heat)
- 1 tablespoon vegetable oil or coconut oil
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon brown sugar, packed
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 1 tablespoon fish sauce for extra umami
- Fresh cilantro leaves for garnish, roughly chopped
Instructions
- Prepare Aromatics: Dice the onion finely, mince the garlic, grate the fresh ginger, and slice the red chili thinly. Set these aside within easy reach to streamline the cooking process.
- Sauté Aromatics: In a large skillet over medium heat, warm the vegetable or coconut oil until shimmering but not smoking. Add the diced onion and cook for about 3 minutes, stirring often, until softened but not browned. Then add garlic, ginger, and red chili, stirring for another minute until fragrant.
- Create Coconut Sauce: Pour in the coconut milk, lime juice, and brown sugar. Stir gently to combine the flavors. Taste and season with salt, pepper, and fish sauce if using. Let the sauce simmer gently on low heat while you prepare the fish.
- Cook Grouper Fillets: Pat the grouper fillets dry with a paper towel to ensure a good sear. Season both sides lightly with salt and pepper. In a separate pan over medium-high heat, add a little oil and cook the fish for about 3–4 minutes per side, depending on thickness, until the fish turns opaque and flakes easily with a fork.
- Combine and Warm: Transfer the cooked grouper to the coconut sauce pan and let it warm together for a minute or two so the fish absorbs some of the sauce’s flavors.
- Serve and Garnish: Spoon the sauce generously over the fish and garnish with roughly chopped fresh cilantro leaves. Serve immediately for best flavor and texture.
Notes
- Removing the seeds from the chili reduces the heat for a milder dish.
- Use full-fat canned coconut milk for a rich and creamy sauce.
- Fish sauce is optional but adds a deeper umami flavor if desired.
- Ensure the grouper fillets are patted dry before cooking to achieve a nice sear.
- Adjust the cooking time for fish depending on thickness to avoid overcooking.
Keywords: Tropical grouper, spicy coconut sauce, quick seafood recipe, ginger garlic chili sauce, coconut milk fish, healthy fish recipe
